Marco'S Fish Wrapped In Hoja Santa Recipe

Name: Marco'S Fish Wrapped In Hoja Santa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Huitlacoche Masa Dumplings (Corn Mushroom Dumplings); 2 tablespoons/ 30 ml canola oil; 2 cups/ 500 ml chopped Huitlacoche (corn mushroom); 1 leek, minced; salt & freshly ground black pepper; 1 bunch epazote, chopped (or substitute with tarragon or a mix of herbs like cilantro, parsley and chives); Masa Bolitas (Small Dough Balls); 2 cups/ 500 ml very fine cornflour (masa harina); 1 teaspoon/ 5 ml salt; 1/2 cup/ 125 ml crumbled chiapas cheese; Plantain Salsa; 2 tablespoons/ 30 ml butter; 2 tablespoons/ 30 ml canola oil; 2 garlic cloves, minced; 1 leek, chopped; 1 onion, chopped; 1 plantain banana, cut in chunks; 1 tablespoon/ 15 ml bonito flakes; 1/2 teaspoon/ 2 ml whole allspice; salt & freshly ground black pepper; canola oil, for deep frying; chia seeds, for garnish (optional); toasted macadamia nuts, for garnish; Fish; 4 jack fish fillets, or any white firm-flesh fish you like (about 2 pounds/1 kg); 4 hoja santa, leaves or 4 banana leaves; salt & freshly ground black pepper

Try this homemade Marco'S Fish Wrapped In Hoja Santa recipe the whole family will love. Made with Dumplings, canola oil, salt and epazote. Easy step-by-…

This Marco'S Fish Wrapped In Hoja Santa relies on simple, everyday ingredients such as leek, minced, teaspoon/ 5 ml salt, plantain salsa and tablespoons/ 30 ml butter. It comes together quickly and makes 4 servings, at about 1671 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

Huitlacoche Masa Dumplings (Corn Mushroom Dumplings)
2 tablespoons/ 30 ml canola oil
2 cups/ 500 ml chopped Huitlacoche (corn mushroom)
1 leek, minced
salt & freshly ground black pepper
1 bunch epazote, chopped (or substitute with tarragon or a mix of herbs like cilantro, parsley and chives)
Masa Bolitas (Small Dough Balls)
2 cups/ 500 ml very fine cornflour (masa harina)
1 teaspoon/ 5 ml salt
1/2 cup/ 125 ml crumbled chiapas cheese
Plantain Salsa
2 tablespoons/ 30 ml butter
2 tablespoons/ 30 ml canola oil
2 garlic cloves, minced
1 leek, chopped
1 onion, chopped
1 plantain banana, cut in chunks
1 tablespoon/ 15 ml bonito flakes
1/2 teaspoon/ 2 ml whole allspice
salt & freshly ground black pepper
canola oil, for deep frying
chia seeds, for garnish (optional)
toasted macadamia nuts, for garnish
Fish
4 jack fish fillets, or any white firm-flesh fish you like (about 2 pounds/1 kg)
4 hoja santa, leaves or 4 banana leaves
salt & freshly ground black pepper

1
For the huitlacoche masa dumplings:
2
In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
3
For the masa bolitas:
4
In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
5
Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
6
For the plantain salsa:
7
In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
8
For the fish:
9
Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
10
To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
11
Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
12
To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
13
Cook's Note:
14
Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.

1671

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Huitlacoche Masa Dumplings (Corn Mushroom Dumplings), 2 tablespoons/ 30 ml canola oil, 2 cups/ 500 ml chopped Huitlacoche (corn mushroom), 1 leek, minced, and more.

Yes, Marco'S Fish Wrapped In Hoja Santa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1671 kcal
Category
Seafood

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